Warms You Twice Turkey Soup 

  Makes approximately 4 main dish servings

• 1 stalk of celery, washed and finely chopped
• 1 large carrot (or 2 small carrots), washed, peeled and finely chopped
• 1 medium onion (approximately 5 oz.), chopped
• 1 clove mild garlic, finely chopped
• 1 Tblsp + 1 tsp olive oil
• 1 cup (8 oz.) diced, roasted turkey
• 1 15.5oz cannellini beans, rinsed and drained
• 1 15.25 oz. whole kernel corn with liquid (I used corn with 50% reduced salt)
• 2 cups unsalted chicken cooking stock
• 1 cup water
• 1 ½ tsp dried cilantro
• ½ tsp fine sea salt
• 1 small canned chipotle pepper, finely chopped (from chipotle peppers with adobo sauce)
• ½ tsp. adobo sauce (from canned chipotle peppers with adobo sauce)
• 1 tsp. Worcestershire sauce

Wash and finely chop the celery, carrot(s), onion and garlic. Add the olive oil to a 4 quart soup pot and warm on medium heat.  Add the chopped vegetables to the oil in the soup pot and sauté until soft, but not browned, about 5 minutes, stirring frequently.  Stir in the diced turkey, rinsed and drained cannellini beans, whole kernel corn and liquid from can, and stir gently to mix with the sautéed vegetables. Add the unsalted chicken stock and water, stirring to mix thoroughly with other ingredients in the soup pot. Finally, add the cilantro, fine sea salt, chopped chipotle pepper, adobo sauce, and Worcestershire sauce, stirring to mix the spices and seasonings with the soup mixture.  Reduce heat and allow the soup to simmer, covered, for approximately 20 to 30 minutes. Serve with tortilla chips broken into the soup. 

• In December, we tested 168 people at our normal Monday night testings (including a two week hiatus due to the holidays) and at a testing event at Guilford College!
• We tested 41 people on site at our 21st Annual Winter Walk for AIDS on December 2nd! That is up from 23 people tested last year!
• Just this week, we tested 20 people at our Monday night testing!